I'd like to know if there's a lovely lady that would like to explain to me how can I cook a delicious sole

Answer 1

Almond Sole Fillets Recipe

Ingredients:
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika


Directions:

In a microwave-safe bowl, combine the butter and almonds. Heat uncovered on high for 2 minutes or until almonds are golden brown.
Place the fillets in a greased microwave-safe 11 inch x 7 inch x 2 inch dish. Top with almond mixture. Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.

Answer 2

I am lovely and certainly will share with you the way I prepare most fish. I'm kind of dead-locked in one way to serve because I am not much of a fish eater to begin with.

All I do is make an egg was and dump out some Italian style bread crumbs in a separate dish...sometimes I jazz them up by adding chili flake and parm cheese. I do the whole dip and coat thing and brown in a pan with either olive oil or butter. Either way is just as tasty as the other. I like to serve with stewed tomatoes and baby potatoes or macaroni and cheese. All home made of course. :)

Answer 3

SOLE WITH HERB BUTTER
1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
1 tablespoon fresh lemon juice
6 4- to 5-ounce sole fillets
Olive oil
Fresh dill sprigs
Lemon wedges




Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges